A kabob is simply pieces of meat (usually cut into 1 or 2 inch size pieces), vegetables or fruit threaded on skewers, which are then grilled or broiled. All pieces are cut about the same size before being put on the skewers, this helps them to cook evenly. You will need to keep an eye on kabobs while cooking because it doesn’t take long for them to cook, they’ll need to be rotated often. During cooking, you can brush the kabobs with any remaining marinade, you will have to discard any leftover marinade because it will not keep well due to its exposure to raw meat.

The Purposes and Value of Marinades

Marinades are nifty sauces that perform two functions:

They add tantalizing flavors, and

They tenderize grilled or broiled meats and chicken

Marinades are sauces in which meat is soaked to soften and flavor it. Marinades are marvelous for turning an ordinary steak or breast of chicken into an extraordinary flavorful meal.

Herbs and spices are combined with tenderizing ingredients such as lemon juice or vinegar to give the marinade its hearty and robust flavor.

Tenderizing tough cuts of meat is a different story. The role of the acid, in a marinade, is to “break-down” the long protein strands—the part of the meat that causes it to be tough.

A good marinade for tenderizing has an acidic base like vinegar. Some other good acidic bases are: fruit juice, milk, buttermilk and wine may also serve as a marinade’s base. A nice vinaigrette penetrates meat fibers particularly well, as in the recipe below.

The addition of olive oil in the marinade helps the acidic properties penetrate deeper into the meat making it even more tender.